The College Housewife » Recipes » healthy » Edamame Bowls

Edamame Bowls

Here is a Summer Veggie Edamame Bowl that’s bright, light, healthy and nourishing with just the right amount of protein and greens. It’s a colorful weeknight dinner with an Asian flair that will keep you going back for more.

easy edamame bowl topped with salmon

Why you’ll love this edamame grain bowl

Filling and satisfying! Say hello to my new favorite weeknight dinner that we simply can’t get enough of. It has a mix of three different sources of proteinsalmon, quinoa, edamame — that’s really going to fill you up and plenty of nourishing greens to keep you satisfied.

Easy weeknight dinner for two! Did I mention that this grain bowl recipe is SO easy and can be whipped up in a jiffy after a long day at work? But that’s not even the best part. Many of the components can be prepped ahead of time and stored in the fridge so that all you have to do come dinner time is warm it through and relish in your meal prep skills.

Super customizable! Not a fan of salmon? No problem! Not into quinoa? Go for another complex grain. Too much arugula lately? Swap it out for another green. The options are truly endless with this one — and the real golden ticket is the sweet-but-spicy teriyaki-inspired sauce that gets poured all over at the very end.

hand digging fork into salmon edamame bowl

Ingredients

The ingredients for edamame and quinoa bowl come in three parts – salmon, bowls and sauce. Gather together:

salmon, quinoa, edamame, arugula, jalepeno, cucumber, mint, cilantro, cashews, chili sauce, rice vinegar, soy sauce

Salmon:

  • Salmon fillets
  • Kosher salt
  • Black pepper
  • Vegetable oil

Bowls:

  • Quinoa
  • Arugula
  • Edamame
  • Cucumber
  • Avocado
  • Cilantro
  • Mint
  • Cashews
  • Jalapeno

Sauce:

  • Soy sauce
  • Maple syrup or honey
  • Sesame seeds
  • Sesame oil
  • Red chili sauce
  • Seasoned rice wine vinegar

Ingredient substitutions and notes:

  • Replace salmon with any choice of protein such as chicken or steak, eggs to make it vegetarian or tofu or tempeh to make it plant-based and vegan.
  • Swap out the quinoa for your favorite complex carb, like brown rice or farro if gluten is not a dietary concern.
  • Make it low-carb with cauliflower rice.
  • Go for your favorite leafy greens, such as kale, spinach or romaine.
  • Add some scallions for a mild onion flavor.
  • Purchase shelled, frozen edamame (I love Trader Joe’s brand!) to save yourself the hassle of having to remove the beans from the pod.
  • Edamame can be substituted with chickpeas.
  • Use low-sodium soy sauce or tamari to keep it gluten-free.

Note: If you’re up for the challenge, you can, of course, learn all about how to cook edamame. But I love the frozen, shelled varieties they sell in most grocery stores nowadays for ease of prep and convenience.

How to make a grain bowl

This is a hearty and healthy, protein-packed meal that is prepped and cooked in a few different parts. But the assembly is the best — and most creative — part! Here’s how to do it:

four step grid preparing salmon edamame bowls and finishing with teriyaki sauce

Cook salmon: Sprinkle salmon fillets evenly with kosher salt and cracked black pepper. Heat a medium skillet on medium-high heat and add 1-2 tablespoons vegetable oil. Add salmon skin side down. Cook on each side for 3-4 minutes, or until the salmon is cooked to an internal temperature of 145 degrees. Set aside to cool slightly.

Cook quinoa: Cook quinoa according to package instructions. Set aside to cool.

Assemble bowls: Divide quinoa and arugula into two bowls. Top evenly with edamame, cucumber, avocado, cilantro, mint, cashews and jalapeno slices.

Make the sauce: In a small bowl, mix together soy sauce, maple syrup or honey, sesame seeds, sesame oil, red chili sauce and rice wine vinegar until combined. Drizzle sauce over each bowl evenly just before serving.

hand digging fork into salmon edamame bowl

Prep in advance

Short on time? I’ve got you covered with some meal prep and cooking tips to get the main components of this grain bowl prepped in advance so it can appear on your table much faster. Here’s how:

  • Salmon: Cook the salmon as instructed. Store in an airtight container in the fridge for up to 3 days.
  • Quinoa: Cook the quinoa whenever you have a moment of free time. Store in an airtight container in the fridge for 5-7 days.
  • Sauce: Mix together all the ingredients for the sauce. Keep it in a tight-fitting mason jar or glass storage container until ready to serve.

Nutritional breakdown

Since this quinoa edamame bowl is full of many superfoods and SO good for you, I thought it only appropriate to point out all its nutritional content.

One serving of this edamame bowl recipe packs in 60.6g of protein and 15.3g of fiber, plus all those essential amino acids, vitamins, minerals and plant-powered phytochemicals.

A dinner you can feel good about — that’s what I call optimal weeknight eating!

easy edamame bowl topped with salmon

Looking for more healthy bowl recipes? Check these out!

If you make this Summer Edamame Bowl recipe, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!

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easy edamame bowl topped with salmon

Summer Edamame Bowl

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Description

Here is a Summer Veggie Edamame Bowl that’s bright, light, healthy and nourishing with just the right amount of protein and greens. It’s a colorful weeknight dinner with an Asian flair that will keep you going back for more.


Ingredients

Scale

Salmon:

26oz salmon fillets

Kosher salt

Cracked black pepper

12 tbsp vegetable oil

Bowls:

1 cup cooked quinoa

2 ½ cups arugula

1 ½ cups cooked, shelled edamame

½ cucumber, quartered and sliced

1 avocado, diced

⅓ cup chopped cilantro

¼ cup chopped mint leaves

¼ cup chopped cashews

½ jalapeno, thinly sliced

Sauce:

2 tbsp soy sauce

2 tbsp maple syrup or honey

1 tsp sesame seeds

1 tsp sesame oil

2 tsp red chili sauce

2 tbsp rice wine vinegar


Instructions

  1. Cook salmon: Sprinkle salmon fillets evenly with kosher salt and cracked black pepper. Heat a medium skillet on medium-high heat and add 1-2 tablespoons vegetable oil. Add salmon skin side down. Cook on each side for 3-4 minutes, or until the salmon is cooked to an internal temperature of 145 degrees. Set aside to cool slightly.
  2. Cook quinoa: Cook quinoa according to package instructions. Set aside to cool.
  3. Assemble bowls: Divide quinoa and arugula into two bowls. Top evenly with edamame, cucumber, avocado, cilantro, mint, cashews and jalapeno slices.
  4. Make sauce: In a small bowl, mix together soy sauce, maple syrup or honey, sesame seeds, sesame oil, red chili sauce and rice wine vinegar until combined. Drizzle sauce over each bowl evenly just before serving.

Notes

Protein: Swap out the salmon for your favorite protein such as chicken or steak, eggs to make it vegetarian or tofu or tempeh to make it vegan. Or, omit it altogether for a veggie bowl.

Keywords: healthy, grains, soybeans

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